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Easy Cumin Citrus Vinaigrette

Sharon Palmer

Turn to the power of cumin, citrus, cilantro and EVOO to make the simplest of vinaigrettes radiate flavor and health! I’m a huge fan of house-made vinaigrettes—just a few simple ingredients whisked together, and you end up with the freshest, cleanest dressing, in my book. When compared with bottled dressings, a home-made vinaigrette will always win. I learned this trick in the Mediterranean years ago: Just a drizzle of extra virgin olive oil with an acid (vinegar, citrus juice), and some herbs, spices or mustard can result in the best of salads. You can even do this magic right over your individual salad tableside! Which is why in this part of the world you’ll find olive oil and vinegar at the table to dress your salads—no bottled dressings or packets of dressings, thank you very much! Chefs follow this formula all of the time. You remember that delicious farm-fresh salad you enjoyed the last time you dined out somewhere special? Most certainly it relied upon this combination.

One of my favorite, simple vinaigrette pairings is in this Easy Cumin Citrus Vinaigrette. You guessed it; the only ingredients are ground cumin, fresh cilantro, orange juice, EVOO, and a bit of salt and pepper. This flavor profile is particularly compelling with Latin-themed ingredients, such as jicama, corn, peppers, and tomatoes. It’s also delicious with rugged greens, like kale and spinach, and in grain salads, such as farro, sorghum, or wheatberry salads. You can also use this recipe as a marinade for grilled vegetables or tofu.

Give this recipe a try today!

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Easy Cumin Citrus Vinaigrette

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(3 votes, average: 4.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


2 tablespoons extra virgin olive oil
½ orange, juiced (about 3 tablespoons)
1 tablespoon chopped fresh cilantro
¼ teaspoon ground cumin
Salt (as desired, optional)
Freshly ground black pepper to taste


  1. Whisk together oil, juice, cilantro, cumin, salt (optional), and pepper in a small dish.
  2. Drizzle over salad and toss together.
  3. Makes about 5 tablespoons of dressing; enough for a 6-cup salad recipe, or for 4 individual salads.
  4. If you’d like to make this recipe ahead of time, store in an airtight container in the refrigerator for up to 2 days.
  5. Makes 4 servings

For other plant-based dressings, check out some of my favorites: 

Tahini Ginger Dressing
Green Goddess Dressing
Vegan Ranch Dressing

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